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Marinated Wild Duck Rumaki

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Ingredients

Adjust Servings:
8 - 10 wild duck breasts, skinned and rinsed
1 lb bacon
1/4 cup orange juice
1 cup soy sauce
1/4 cup dry sherry (optional) or 1/4 cup bourbon (optional)
1/4 cup peanut oil
2 tablespoons orange zest
1 - 2 garlic clove, minced
1 tablespoon fresh ginger, minced
1/8 cup apple cider vinegar
1 tablespoon brown sugar, packed
1 teaspoon chili paste (to taste)
salt
toothpick

Nutritional information

354.4
Calories
291 g
Calories From Fat
32.4 g
Total Fat
9.7 g
Saturated Fat
38.6 mg
Cholesterol
2484.2 mg
Sodium
5.5 g
Carbs
0.5 g
Dietary Fiber
3 g
Sugars
10.5 g
Protein
101g
Serving Size

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Marinated Wild Duck Rumaki

Features:
    Cuisine:

    Wild duck has a "liver-y" flavor and look, which I do not like. However, my husband is a duck hunter so I had to figure out what to do with his catch. I came up with this recipe years ago and make it as an appetizer on Thanksgiving or Christmas. The marinade takes care of the gamey flavor, so even I enjoy eating these tasty little treats. My husband and 3 boys always gobble these down in one sitting. It's great finger food. You can adjust the marinade by tasting it before putting the duck in it. Make sure you inspect the duck for BBs! This recipe requires marination overnight.

    • 110 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Marinated Wild Duck Rumaki, Wild duck has a liver-y flavor and look, which I do not like However, my husband is a duck hunter so I had to figure out what to do with his catch I came up with this recipe years ago and make it as an appetizer on Thanksgiving or Christmas The marinade takes care of the gamey flavor, so even I enjoy eating these tasty little treats My husband and 3 boys always gobble these down in one sitting It’s great finger food You can adjust the marinade by tasting it before putting the duck in it Make sure you inspect the duck for BBs! This recipe requires marination overnight , Wild duck has a liver-y flavor and look, which I do not like However, my husband is a duck hunter so I had to figure out what to do with his catch I came up with this recipe years ago and make it as an appetizer on Thanksgiving or Christmas The marinade takes care of the gamey flavor, so even I enjoy eating these tasty little treats My husband and 3 boys always gobble these down in one sitting It’s great finger food You can adjust the marinade by tasting it before putting the duck in it Make sure you inspect the duck for BBs! This recipe requires marination overnight


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    Steps

    1
    Done

    Combine All the Marinade Ingredients in a Bowl and Mix Well.

    2
    Done

    Cut the Duck Breasts Into Pieces That Are About 1/2" X 1/2" X 1-1/2". Place in Marinade Overnight in the Fridge (ziploc Works Great).

    3
    Done

    Cut the Bacon in Half So That You Get Twice as Many Short Pieces. Fry Until Half-Way Cooked. This Is Necessary If You Want the Bacon to Be Equally Cooked as the Duck, Otherwise the Fatty Part Will Be Mostly Uncooked and Too Chewy.

    4
    Done

    After Marinading Overnight, Drain the Duck. Wrap Each Piece of Duck With a Piece of Bacon and Secure With a Toothpick (make Sure It Goes Completely Through).

    5
    Done

    Place Wrapped Pieces on a Foil-Lined Cookie Sheet That Has Sides. You Can Put Quite a Few on a Sheet and They Will Still Cook Well.

    6
    Done

    Bake at 325f For 30 Minutes or Until the Duck and Bacon Are Done.

    7
    Done

    Serve With a Tangy, Slightly Spicy-Hot Lemon, Orange or Apricot Dipping Sauce, Like Le Ann Chin's Lemon Chicken Sauce or Panda Express Orange Sauce. Be Sure to Serve With Sauce!

    Avatar Of Sebastian Vaughan

    Sebastian Vaughan

    Vegan chef dedicated to creating flavorful and nourishing plant-based dishes.

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